We prefer wild salmon not only for ecological reasons but for its flavor, which is more mild than that of farm raised. Although limited varieties are available year-round, peak season begins in the spring, when the fish are caught en route to their spawning rivers.

This recipe was created to accompany [Moroccan Lamb and Quince Stew](/recipes/recipe_views/views/14628).
Cooking the couscous in 2 pans prevents lumps from forming.
Can be prepared in 45 minutes or less.

A U-shaped peeler with a horizontal blade (available at most supermarkets) makes peeling the squash easier.
Here it’s okay to pulse the parsley in a food processor rather than chop it by hand, but pat it dry with paper towels first.